Witch Finger Cookies (Print-Friendly Version)

Buttery shortbread shaped like eerie fingers with pistachios, almonds, and cherry jam for a festive effect.

# Ingredients:

→ Cookie Dough

01 - 1 1/4 cups confectioners' sugar (145 g)
02 - 1 cup (2 sticks) unsalted butter, softened
03 - 1 large egg
04 - 1 tsp almond extract
05 - 1 tsp pure vanilla extract
06 - 5 to 6 drops green food coloring
07 - 2 3/4 cups all-purpose flour (330 g)
08 - 1 tsp kosher salt
09 - 1/2 cup finely chopped pistachios (about 70 g)

→ Decorations

10 - 3/4 cup sliced almonds (about 85 g)
11 - 1/2 cup cherry, strawberry, or raspberry jam (135 g)

# Steps:

01 - In a large mixing bowl or stand mixer fitted with a whisk attachment, beat confectioners' sugar and softened butter on medium speed until pale and fluffy, approximately 2 minutes.
02 - Add the large egg and continue beating until fully incorporated and fluffy, about 1 minute. Then add almond extract, vanilla extract, and green food coloring; beat until evenly combined.
03 - Whisk the all-purpose flour and kosher salt together in a separate bowl. Add this dry mixture to the butter mixture and beat on low speed until just combined. Fold in the finely chopped pistachios, then cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
04 - Preheat two rimmed baking sheets lined with parchment paper. Remove one-quarter of the chilled dough and divide into 12 to 13 balls of 1 tablespoon each. Roll each ball between palms into finger shapes approximately 3 inches long and 1/2 inch wide, slightly thinner than a pinky finger. Arrange shaped fingers on baking sheets and press an almond slice into the tip of each as a fingernail. Pinch dough below the almond and midway down the length to form knuckles. Carve horizontal lines on knuckles with a sharp knife and add 1 to 2 pistachio pieces to simulate warts. Repeat for remaining dough and freeze the shaped cookies for 30 minutes.
05 - Preheat the oven to 375°F. Bake cookies for 7 to 9 minutes, rotating trays halfway through, until edges are firm and tops dry. Cool cookies slightly on the baking sheets.
06 - Carefully lift the almond 'fingernail' from each cookie. Place a small dab of jam on the tip, then reposition the almond, pressing gently to allow jam to ooze out. Spread additional jam onto the bottom of each finger. Allow cookies to cool completely before serving.

# Notes & Tips:

01 - Chilling the dough thoroughly is essential to retain the finger shape during baking and ease decorating.
02 - For a nut-free option, substitute pistachios and almonds with large coconut flakes.
03 - Cherry jam provides a vivid blood-like effect, but strawberry or raspberry jam may also be used.
04 - Dough can be prepared up to 2 days in advance and stored refrigerated or frozen for up to 3 months.

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